Banana Bread with Vanilla Browned Butter Glaze

Posting my definition of the perfect banana bread recipe has been on my mental and blogger to-do list since about 2009 when I posted my last banana bread recipe and with this recipe, I can finally check that task off my to-do list.

Guess this recipe was worth the wait because it happens to be the best banana bread I’ve ever made or eaten and after I made it, I began experimenting with other banana bread versions and recipes and have come up with at least three more that I will be posting over next month, one per week, in something I’m calling Banana Bread Fest.

If you’re interested in why I am calling this bread the best ever, feel free to read on; it’s a pretty wordy post. If you just want to stare at the pictures and cut to the recipe, I understand. It’s a peeve of mine when someone says ohmygodthisissogood itwillchangeyourlife and very little explanation about why they feel that way is given. I offered plenty of explanation. What’s brevity?

This banana bread is different than many of the banana bread recipes I see on blogs and Pinterest lately. It’s not loaded up with chocolate chips, white chocolate, there’s no coconut flakes or berries added to the batter. There’s a notable absence of diced peanut butter cups, miniature candies, peanut butter, almond butter, cookie butter spread, Biscoff spread, Nutella or anything else that I see in so many of the recipes floating around.

Those breads and recipes all look wonderful and they all have their time and place, but adding candy to banana bread is not something my grandma did and hers in the banana bread I wanted to most emulate.

I can be the add-candy-and-a-white-chocolate-drizzle queen, but let’s face it, when you have a pile of ripe bananas on your counter and you want to whip up a loaf of bread, sometimes you just need a really good recipe that’s rooted in practicality, not in candy or a fancy nut butter spread.

I incorporated vanilla into the bread in four ways because I’m a vanilla freak. Yes, four. I should have probably called it Vanilla Banana Bread. You can tone it down in places if you wish but I’m not sure why you’d want to.

First, I added one box of vanilla Jell-O instant pudding mix to the batter. I know some people bristle at the thought of a boxed mix of anything and you don’t have to use it, but in this application, one little three-ounce packet of vanilla pudding adds a deeper and richer vanilla flavor and it keeps this bread so incredibly soft, tender, and moist because no one hates dry bread more than me.

My oven runs hot, fast, and furious here in Aruba so the top is just a smidge darker than I wished, but the bread still goes down as the best and moistest that’s ever passed my lips.

Next, I added six ounces of vanilla yogurt to the batter, helping to boost the vanilla flavor, moisture, and tenderness. The thicker the yogurt, the better. Sour cream may be substituted or use plain yogurt or if you have a fun yogurt flavor like mango or coconut cream, I’m sure they’d be lovely as well.

Just don’t use light, diet, or fat-free yogurt. Use full-fat, thicker, or Greek-style yogurt. The point is not to shave calories; the point is to create wonderful, moist, fall-apart-soft bread. Save the thin watery yogurt for something else.

Thirdly, the batter is doused with a tablespoon of vanilla extract. I’d bathe in twenty million tablespoons of vanilla extract if I could.

Although the photos show the glaze applied as a pretty and delicate thin little drizzle, that’s not reality.

Reality is dipping my knife into the jar of glaze and spreading it in a nice thick layer over the entire surface of the bread, like buttering a piece of toast in browned butter frosting. Try it. You’ll love it.

If you’ve never browned butter before, the visual guide below may help guide you in creating the rich, nutty-aroma, and amber-hued butter that’s so scrumptious. Watch the butter closely and stop cooking when the butter is browned, not burned, taking into account carryover-cooking times. Remember to transfer the hot butter into a cool container immediately after removing it from the heat source so that it doesn’t continue to cook and possibly burn.

Browned butter is divine and will make you wonder why you haven’t been browning butter all your life for everything you’ve ever used butter for. Burnt butter is putrid and will make you want to evacuate your kitchen because it’s stinky and vile.

According to Christina Tosi, you can brown butter in the microwave. I tried it here in Aruba rather than browning it on the stovetop and you know what, she’s right. The details are in the recipe section.

It’s been 3-plus years since my last banana bread recipe (vegan, GF) which is truly wonderful, but includes a hefty dose of peanut butter in the batter and peanut butter makes anything more moist and more wonderful. This new banana bread recipe holds it’s own on every level, no peanut butter required.

Another reason I love this new recipe is because no mixer is required. Some recipes call for creaming butter and sugar, creaming in the eggs, beating in the bananas for two minutes and so forth. This recipe instead uses melted butter (and I much prefer melted butter to using oil for the added layer of flavor), and the batter is whisked together in one bowl, which is how my grandma made her banana bread.

A browned exterior and chewy crust with an incredibly moist and soft interior. It rose beautifully and there’s a balance of lightness and tenderness to the crumb but also some density. It’s loaded up with vanilla, and no mixer is required, which is why this is my new favorite banana bread. Scott said that hands down, it’s also the best banana bread he’s ever eaten and he’s not a banana bread guy. He’s a salty ‘n sweet Cinnamon Sugar Chocolate Pretzels guy.

I can’t wait to make another loaf when I’m back in San Diego with my regular oven. Or make the recipe as muffins, as mini loaves, as a 9-inch banana cake, or maybe add some pumpkin to the batter. My wheels were turning and I’ve since made three more banana bread versions and I’m no where near done. Stay tuned for the recipes in the upcoming weeks of Banana Bread Fest.

[print_this]

Banana Bread with Vanilla Browned Butter Glaze

Makes one 9-by-5-inch loaf (or can be made as two 8-by-4-inch loaves or three mini loaves, adjusting baking times as necessary)

1/4 cup unsalted butter, melted (half of one stick)

3/4 cup granulated sugar

1/4 cup light brown sugar, packed

2 large eggs

1 tablespoon vanilla extract

6 ounces vanilla yogurt (one standard-sized small container; Greek-style preferred, or sour cream may be substituted – do not use fat free or light yogurt or sour cream)

Preheat oven to 350F, spray a 9-by-5-inch loaf pan with cooking spray with flour (I use Pam for Baking) or grease and flour the pan; set aside.

In a large microwave-safe mixing bowl, melt the butter, about 1 minute. To the melted butter, add the sugars, eggs, vanilla, yogurt, and stir or whisk to combine. Add the bananas and stir to incorporate. Add the dry pudding mix and stir to combine (Note: You are not making pudding; simply add the mix as a dry ingredient. You don’t have to use pudding mix but it creates wonderful moisture and flavor in the bread. If omitting, you may wish to add an additional 1/4 cup granulated sugar and an additional 1/4 to 1/3 cup flour, based on taste preference and how your batter looks).

Add the flour, baking soda, salt, and stir until just combined, taking care not to over-mix or bread will be tougher as the gluten will over-develop. Pour batter into prepared pan and bake for 50 to 58 minutes, or until top is golden and set, and a wooden skewer, cake tester, or knife inserted in the center comes out clean. If bread is browning too fast on the top, you may wish to lower your oven temperature to 325F midway through cooking, at about the 30-minute mark if your oven runs hot or tent the pan with foil in approximately the last 20 minutes of cooking. Allow bread to cool in the loaf pan for at least 20 minutes before removing from the pan and transferring to a rack to finish cooling.

Vanilla Browned Butter Glaze

1/4 cup butter (half of one stick)

1 cup+ confectioners’ sugar, sifted

2 teaspoons vanilla extract

1 tablespoons+ cream or milk, optional and to taste

You can brown the butter in a small saucepan on the stovetop, heating over medium heat. Swirl the pan or stir frequently for about 5 to 7 minutes, until the sputtering, crackling, and foaming has subsided, the butter has browned, and has a nutty aroma. Watch it closely so that it doesn’t go from browned and nutty to burnt and inedible.

Or, brown the butter in the microwave in a microwave-safe bowl by heating it on high power, uncovered, for 5 to 7 minutes, until the sputtering, crackling, and foaming has subsided, the butter has browned, and has a nutty aroma. The same rules apply in the microwave as on the stovetop; watch it closely and start checking it every 15-to-30 seconds starting at about the 5-minute mark, so that it doesn’t go from browned and nutty to burnt and inedible.

Transfer hot butter to medium-sized mixing bowl and allow it to cool for about 10 minutes. Add the confectioners’ sugar, vanilla, and whisk to combine. Based on desired glaze consistency and taste preference, add the cream one tablespoon at a time, until desired consistency is reached, playing with sugar and cream ratios as necessary. (I only use butter, sugar, vanilla in this glaze, no cream). Drizzle glaze over the top of the bread before slicing and serving; or slice, serve, and glaze each piece individually. I prefer to use the glaze like butter and spread it liberally on the interior surface of a slice.

Store unglazed bread in an airtight container at room temperature for up to 5 days or store glazed bread in the refrigerator for up to 5 days. Unglazed bread can be frozen for up to 3 months.

167 comments

Comment navigation

This banana bread looks beautiful, Averie! I have a problem with banana bread because most of the recipes I’ve made produce a really dry bread. I’ve tried switching the fat from butter to oil to yogurt to sour cream, I’ve tried baking it in different pans and different temps for different times and NOTHING produces the dense yet light, super moist banana bread I want. This, however, looks like it’s going to answer all my problems. It looks gorgeous–and that white chocolate drizzle, hellloooo perfection!! Hope you saved me a slice :)

Hayley I so understand your issues! I have spent years trying to figure out butter (melted or creamed), oil, a combo of both, one or the other. Sugar – brown, white, combo, etc. Sour cream, cream cheese, yogurt, some all, none, combo, etc. Pans, sizes, one large, two small, 8×8, 9×9, cake pans, loaf pans, times, temps – girl I have DONE IT ALL. Baking soda, baking powder — trust me, Ive been thru the banana circus :) I think you will love this one and have success b/c if I could do it with 90% humidity in this oven I have here, anyone can!

I love that you made such a classic banana bread. Sometimes it’s nice to let those flavors shine. The addition of brown butter glaze sounds heavenly, especially when you talk about spreading it on like butter. I have a favorite zucchini muffin recipe that I make all the time. I love it because I pack tons of zucchini into it, and it makes me believe it’s quite healthy. Here’s the link: http://piesandplots.net/zucchini-muffins/ Hope you’re having a great weekend :)

you just used two words that I have posts about coming up next week: zucchini and classics.

And thanks for actually reading the post (I know most people don’t!) and realizing that yes, I spread the glaze on like butter, and oh, it’s sooo good ;)

I try to always read full posts because more than a baking blogger I’m an aspiring novelist. My love of writing leads my posts to be very, very long most of the time, and I always hope people read them. Plus it helps me get to know my fellow bloggers better and learn about recipes I actually intend to make.

The vanilla 4 ways AND the banana bread – yes, I wanted to bottle the fragrance and never let it go :)

Banana, zucchini and pumpkin breads are my favorites. Great idea with the multiple ways to bring in the vanilla flavor. I can’t wait to follow the comments and read about what people have made.

I have a pumpkin bread recipe that I personally think it is fabulous–but it’s still just written on a piece of scratch paper. I’ll have to put it up on my blog when I make it this fall. So stay tuned. ;)

PLEASE PLEASE post it! And Lmk when the post goes live. I love pumpkin-banana bread and can’t wait to see your methods!

Averie, I know how hard you worked on this recipe and you truly produced a WINNER. It’s beautiful and the pictures literally show how moist and rich it is. When I first read that you added vanilla in 4 ways, my mind was racing! How on earth did she do that? I couldn’t wait to read more. Your description and detail to this post is MUCH appreciated. I know readers like to actually… umm… read about the recipes and how-tos rather than seeing a picture of the recipe and reading a story about nothing-to-do-with-the-freaking-recipe. :)

Loving the pudding addition. And I never thought to brown butter in the micro before! That is super interesting, I must try that next time. A simple, homestyle, classic banana bread recipe.. with no “extras” to make it outstanding, is certainly noteworthy in my book. I am so excited for banana bread fest! ;)

oh hi, me again! lol I forgot to tell you that I am in love with picture #3 in this post. The entire loaf taken from above. perfect, crisp, clear. beautiful. captures the glaze wonderfully! And my favorite banan bread recipe:

LMK if you end up trying it – it’s older than the hills, well, 2009 :) What a different life & blog back then. I’m sure you feel the same way about your archives some days :)

I just bought a bunch of overripe bananas yesterday with the intention of making SOMETHING banana. I can’t get enough banana lately! Love this bread. The vanilla pudding is quite the surprise! I bet the flavor–and scent– is incredible. This is definitely unlike any other banana bread I’ve ever seen. We used to make dozens and dozens of loaves at our farm market’s bakery, but it was always the same recipe. Today, not so much. You never know what you’re going to get with your bananas. :)

I liked that you put a glaze on the banana bread. The bread itself looks so moist and delicious.

I mean, why not, right? :)

I love the coincidence because I’m in the same boat! I baked banana bread for Treats With a Twist this weekend and am going to be posting it too!
I love anything with browned butter, so yours looks so amazing!

thanks for the award – I appreciate it! And good luck coming up with your banana bread recipe!

As I think about your recipe, I remembered a browned butter frosting I used on cashew cookies many years ago (sooo good). Pudding mix always seems to work wonders in quick breads, and I’ve used yogurt for the same purpose. All those great ideas in one amazing loaf! I’m so glad for the browned butter reminder– I had completely forgotten about it but I’ll be slathering on that glaze with a knife as well! I wish I had a couple of really ripe bananas NOW, but I will by later in the week so this is at the top of my to-bake list. Thanks for another great recipe!

You know you can put them in a brown paper bag on the counter and really speed things up for ripening if you want! And the browned butter glaze on cashew cookies; mmmm! And yes, slather it on like buttering a slice of bread. Not some little thin, dinky, glaze. Plentiful abundance :)

I love my vegan recipe for Banana Bread, but the classic recipe that it’s based on is a staple in my family, from the Fanny Farmer’s Cookbook. My mom always sprinkled a hefty amount of brown sugar on top so it would caramelize in the oven, so now that’s something I always do when I make it too!

I bet this bread smells amazing!!! I love banana bread and vanilla so I’m definitely going to try this!!!!

Yes it really does – all that vanilla + bananas!

Hi Averie. This banana bread looks amazing! I mean I’m totally going to bake a loaf up this fall , (maybe even this week) and I’m even going to be a rebel and add the vanilla pudding mix. I so live on the edge, right? I actually love how the top got all brown, it looks so good!

Jackie :)

Averie, this is my kinda recipe. Growing up, my grandma also had an amazing banana bread (whose recipe I still use) so I know the need for a moist and dense recipe! I am so glad you made one without candy or whatever in it. The glaze on top (spread over the whole slice – YES!) does indeed look like your donut frosting. I say, spread it on thick and have a bowl nearby for dipping! That very last photo is killer. Sooo good! I cannot wait to make this! Awesome! :-)

Dense, moist, thick, rich, grandmotherly, without being trendy and stuffed with candy (which is nice but sometimes you just need a classic) were my goals here! Cannot wait to hear what you think of it if you try it!

Oh! And I could bathe in a bath of vanilla extract, too! :-)

I too am a vanilla freak! I put way more then I should in all my recipes, I just tone it own for my readers. I love the stuff! Your banana bread looks out of this world! Adding vanilla pudding to it is genius, I can only imagine how much moister it must be. I am book marking this recipe fr next weekend baking! Ohhh, I can’t wait!!

You know how I don’t like bananas, but I love banana bread. Well, I used to keep a steady supply of bananas in my freezer, but I haven’t gotten any in over a year. Just last week I bought a big bunch of those way reduced about to be really bad bananas and froze them. I was planning on making banana bread this week! And I HATE when people add anything to banana breads. I’m all for the pimped out cookies, but I like my muffins and cakes and bread simple. And easy.

You know, I’m not even weirded out anymore when this kind of thing happens anymore.

And I plan to adopt more posts like this – more focus on the FOOD writing and technique and just overall FOOD on a food blog :) And yes, keeping things simple is best when it comes to certain things!

I’m sold on this bread! Not that it took very much convincing once you mentioned the instant pudding–I do love a great, moist spice bread. Also, I’m not sure why it took so long to register, but I didn’t realize you were from San Diego! Love that place–I’d be hankering to be back in that amazing weather if I was from there, too. It’s still sweltering two hours north in the big LA.

Mmmmm, anything with browned butter is a winner in my book!

Thanks for the visual on the brown butter, so good to know! I haven’t cooked with butter in a long, long time. I love the smell of it browning on the stove top. My Mom used to make brown butter cookies and they were out of this world amazing!

You had me at vanilla 4 ways. And of course browned butter. Though, I’ve never actually browned butter myself…at least not on purpose. This looks amazing girl…and ARUBA!?!? Hope you are having an amazing time.

Yes it’s been great here. Headed back to reality this week and browned butter, you’ll fall in love!

I meaaaaaaaaan that looks GOOOD. omg.

i have been reading your blog for over a year and half now – i LOVE the new look and your photography and recipes and editing/styling – everything :) the only thing is i can’t stop reading your posts and i’m mostly raw vegan and all these cooked baked delights are sooooooo tempting!!! lol. no other site makes me want to eat cooked sweets more than yours averie!

by the way, i think the vanilla pudding mix in the banana bread is genius. if i make a real baked banana bread again, i will remember your recipe and definitely try it out. i’m a vanilla fiend too.

Thanks for the nice words, Jordan, and glad I’ve got you tempted at least – that’s high praise coming from a mostly raw vegan like yourself!

Banana bread is my favorite. I have started making healthier breakfast versions since I am going to be in a rush in the morning with the start of preschool and wont have as much time to sit down at the table for breakfast. My breakfast oatmeal banana bread is here… http://fuelmyfamily.wordpress.com/2012/06/15/healthy-oatmeal-banana-bread-a-recipe/
Now I wish I wouldn’t have eat my last ripe banana in my oatmeal this morning because i want some banana bread! Maybe I’ll make my first pumpkin bread of the season instead!

Grandma should be proud!

Oh boy … This is definitely going on the to do list :-)

I am all ready for banana fest week:-) I just need to make up a batch of this classic (awesome) bread and dunk it in the glaze. Yes, dunk, no drizzling going on here:-) Vanilla and browned butter…two of my most favorite smells!!!

More like banana fest month…one banana bread recipe each week for a month. Didn’t want to make the folks who hate bananas suffer for a whole week, all at once, but if they hate bananas, well…oh well :)

I don`t have a favourite banana bread recipe, but I am on the lookout.

Once again, your photos speak volumes to your recipes. Question: do you always shoot during the day with natural light? If not, what do you use to create the natural light and make the natural colors of the food pop?

I shot these pics at my house in aruba which paradoxically gets HORRIBLE natural light; great for A/C house cooling purposes, horrible for food photography. I shoot during daylight hours only, whatever the peak hours of the day in the house I’m in will be. I use light bounces and reflector boards and then edit all images in LR4.

Wow. Just WOW~! This is banana bread at it’s best!!

Comment navigation

Your email address will not be published. Required fields are marked *

Comment

Name *

Email *

Website

Current ye@r *

Leave this field empty

Hi, I'm Averie and I'm so glad you've found my site! You'll find fast and easy recipes from dinners to desserts that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!